Description
A rustic slice of sourdough topped with creamy ricotta and buttery garlic-sautéed courgettes — a simple yet elegant way to celebrate peak-season zucchini.
Ingredients
Units
Scale
- 1 medium courgette (zucchini), thinly sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 teaspoon lemon zest
- 1/2 cup ricotta cheese
- 2 thick slices of sourdough bread
- 1 teaspoon extra virgin olive oil (for finishing)
Instructions
- Heat olive oil in a skillet over medium heat. Add the sliced courgette and sauté for 4–5 minutes, until soft and slightly golden.
- Add minced garlic, salt, pepper, and lemon zest. Sauté for another minute. Remove from heat.
- Toast the sourdough slices until crisp and golden.
- Spread a generous layer of ricotta over each slice of toast.
- Spoon the warm courgette mixture on top.
- Finish with a drizzle of extra virgin olive oil. Serve immediately.
Notes
- Use whole milk ricotta for a creamier texture.
- Add a sprinkle of chili flakes for heat.
- Top with fresh herbs like basil or mint for extra flavor.
Nutrition
- Serving Size: 1 toast
- Calories: 210
- Sugar: 2g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
